My mom gave me some black rice to bring home. This is my first attempt at cooking it and I forgot to fluff it at 10 minutes. I am really not sure if black rice is better for you but I would definitely add a pinch of salt next time.

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.Adding non-glutenous rice and sugar keeps the rice softer longer.If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu

Easy, tasty side dish that can be served hot or cold. Full of antioxidants, nutritious and looks beautiful!

So very delicious!

My kids eat this up!! It is made in one pan, which is great for clean up, and it tastes great!

I rearranged an authentic pork steak recipe and made a quick and easy rice bowl.Fry the egg over low heat without a lid, then you'll have a nice half-cooked egg. Recipe by Cooking S Papa

A very tasty, quick-and-easy week night meal. When making rice, I often cook double the quantity needed so I have some readily available for another night.

I want to eat gyudon (Japanese beef Bowl), however I only have pork on the fridge. So I make this recipe with Japanese style with some modified ingredients.